Lamb Koftas with Lemon Yoghurt
March 14, 2016 | Serves 4
For the Koftas:
- 400g of Lamb Mince
- 1/4 Cup of Pine Nuts (35g)
- 1/3 Cup of Ground Almonds (40g)
- 3 Tablespoons of Almond Milk
- 1 Egg, Whisked
- 3 Garlic Cloves, Minced
- 1 Teaspoon of Ground Cumin
- 1 Teaspoon of Paprika
- 1/2 Teaspoon of Cinnamon
- 10g of Fresh Coriander
For the Yoghurt:
- 1 Cup of Greek Yoghurt (240g)
- Juice of 2 Lemons, Zest of 1
- 2 Cloves of Garlic
- 2 Tablespoons of Olive Oil
- Coarse Salt & Pepper
This is my new favourite dinner. Lamb is a classic this time of year and this is such a wonderful way to have it. The koftas are packed with flavour from the toasted pine nuts, fresh coriander and gorgeous spices and they taste incredible smothered in the cool, creamy lemon yoghurt. It makes an amazing protein packed dinner and the leftovers are just as good, if not better, the next day!
Preheat the oven to 180’C.
Add the pine nuts to a pan on medium heat and toast them for a few minutes until golden, then set them aside. Add the ground almonds to a bowl and pour in the almond milk. Stir the mixture and leave it to soak. Finely chop the coriander and mince the garlic.
Add the lamb mince to a large bowl and sprinkle in the spices. Add in the garlic, coriander, almond mixture, pine nuts and whisked egg. Use your hands to combine the mixture well.
With damp hands, roll the mixture into balls. I make 12, but you can make whatever size you like.
Heat a large frying pan on medium-high heat with a drizzle of olive oil. Add the meatballs and cook for a few minutes, tossing regularly, until browned on all sides.
When they are crisp on the outside, transfer them to a roasting tray and cook at 180’C for about 10 minutes, until cooked through.
While they’re in the oven, make the yoghurt. Mince the garlic and zest one of the lemons. Add the yoghurt, olive oil, garlic and lemon zest to a bowl. Add in a good pinch of coarse salt and pepper and pour in the juice of 2 lemons. Stir well with a fork.
Serve the meatballs with the lemon yoghurt dolloped on top.